SunButter No-Bake Cookies
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SunButter No-Bake Granola Clusters ~ Gluten-free option

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SunButter no-bake granola clusters are taking traditional “no-bake” cookies to a whole new delicious level!

These granola clusters are a slightly healthier no-bake cookie option. And if you are like me you will be happy to have more recipes for that jar of SunButter too.

sunbutter no-bake cookies

SunButter is definitely my “go-to” alternative to peanut butter. Be sure to experiment a little because these clusters are delicious with any nut butter.

The original recipe, Chocolate Almond Granola Bites, from the website, My Baking Addiction, uses almond butter.

I have only made these with agave, but plan on trying pure maple syrup. If you beat me to it, I would love to know how they turn out.

sunbutter no-bake cookies

My family loves these granola clusters, in fact, my husband said, “leave them out…I’m going to eat the whole pan!’

By the way…if you make these when you are hungry, you are in big trouble!!
In fact, you may want to double the batch, just to save some time : )

 

sunbutter no-bake cookies

To Make SunButter No-Bake Granola Clusters You Will Need:

Enjoy!

SunButter No-Bake Granola Clusters    

A sweet chewy no-bake cookie that tastes like candy except a whole lot healthier. Perfect for snacks or dessert.
Prep Time10 mins
Cook Time5 mins
Chill or freeze to firm up cookies15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-sensitivities, cookies, dairy-free, gluten-free SunButter cookies, SunButter No-Bake Granola Clusters, sunflower seed butter recipe
Servings: 18 Cookies
Calories: 120kcal
Author: Mary Krick

Ingredients

  • 1/3 cup agave syrup
  • 1/3 cup sun butter sunflower butter or any nut butter of your choice. My favorite brand is, SunButter.
  • 2 Tbsp coconut oil
  • 1 tsp vanilla
  • 1 cup of your favorite granola ~ I use Leigha's Fit & Fab Granola. Use nut-free if needed.
  • 1 cup old-fashioned oats I used gluten-free.
  • 2-3 Tbsp chopped nuts any variety. I used mixed.
  • 1/4 cup mini semi-sweet chocolate chips I used an allergy-friendly chocolate chip.

Instructions

  • Prepare a large baking sheet with parchment paper or wax paper.
  • Combine agave, sun butter, and coconut oil in a small saucepan. Over low heat stir constantly until the mixture is smooth and warm.
  • Remove from heat and add vanilla, stir. Set aside.
  • In a medium-sized bowl combine all the rest of the ingredients except chocolate chips. Mix well.
  • Pour cooled syrup mixture over oat mixture and stir until well combined.
  • Stir in chocolate chips. It's ok if they melt a little.
  • *For a chocolate-flavored cluster, add chocolate chips to the warm sun butter mixture and stir until all or almost all chocolate is melted. Stir cereal mixture into the chocolate mixture (I add it to the saucepan) and mix well.
  • Spoon out the mixture onto the prepared baking sheets, or use a cookie scoop for a more uniform shape.
  • Refrigerate or freeze until set. Store in the refrigerator or freezer as well.

Nutrition

Serving: 1Cookie | Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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